Mexican Cornbread

Recipe:
2 tbsp butter
1 cup corn
3/4 cup chopped green onion
3/4 cup chopped red bell pepper
vegetable shortening
2 cups self-rising cornmeal mix
1/2 cup self-rising flour
2 tspn sugar
1 tspn salt
3/4 cup grated cheddar cheese
2 cups buttermilk
4 tbsp melted butter
1 egg, lightly beaten

Preheat oven to 425 degrees F. Heat 2 tbsp butter over medium. Add corn, onion, and bell pepper. Cook 6 minutes. Remove from heat. Coat sides and bottom of pan with shortening. Place in oven 5 minutes to melt shortening. Combine cornmeal, flour, sugar, and salt. Mix well. Add vegetables and cheese. In separate bowl, combine buttermilk, 4 tbsp melted butter, and egg. Combine two mixtures, mix well. Spoon batter in to pan. Bake 35-40 minutes.



Difficulty: ***

Changes I made:
None

Thoughts:
This recipe was for my boyfriend, not for me. I don't like the taste of onion and I'm not a huge fan of bell pepper. I tried a piece and it was way too oniony. It wasn't super hard to make, but not the easiest either. I wasn't sure if I was making any mistakes because I've never made cornbread before. It was cooked well on the outsides but a bit soft on the insides, so I'd try a little longer or at a lower temp.

Verdict:
The boyfriend really liked it and went back for seconds and has asked me to make it again sometime, so it's good if you like all of the ingredients!